I haven’t been very regular these days about posting, not that I’m not eating, but I have been working on a little side project recently about which I have an announcement to make! If you are very impatient about what it is then scroll down and skip the recipe. Else, here’s a recipe for Potato Rosti Cakes. Yes, comfort food are finding their way in although it has not been as cold as it used to be this time of the year.
Now, I made these potato rosti cakes for brunch last Saturday and they turned out really nice. After I had eaten them, I went online to see how other people made them and I was surprised to see that a lot of recipes require the potato to be parboiled or if using raw to squeeze out all the liquid. I used mine completely raw and didn’t squeeze out any liquids in the recipe and the cakes turned out really good nevertheless. What I did do differently though is to add a bit of flour in the mixture to absorb the liquid. Well, I just did this out of common sense and previous experience making veggie burgers.
I used a mixture of gram and rice flour to make the cakes gluten free but plain flour will work fine too.
I also added some other veggies and chillies just for a little twist since I like it hot!
Potato Rosti Cakes
Ingredients (about 10 small cakes, depending on the size you make them)
5 – 6 potatoes, peeled and grated (I used an organic one that is good for boiling, roasting and mashing…)
2 large carrots, grated
5 – 6 mushrooms, roughly chopped
2 – 3 green chillies, finely chopped
3 tablespoons gram flour (plain or all purpose flour is also fine)
3 tablespoons rice flour (plain or all purpose flour is also fine)
Fresh coriander to taste, finely chopped
1/2 teaspoon asafoetida (optional)
Peri peri seasoning or a dash of paprika
Salt to taste
Oil for pan frying
- Mix all ingredients together until well combined in a big bowl.
- Heat 3 tablespoons of oil in a frying pan; I used a quite deep one.
- Drop 2 generous tablespoons (or use an ice cream scoop) of the mixture in the frying pan. If you can fit a few cakes in, drop a few more but don’t place them too close or it will be difficult to turn over.
- Don’t touch the rosti and cook for about 5 minutes on one side until a slight golden crush is formed.
- Carefully turn it over and cook for another 3 minutes or so on the other side.
- Repeat with remaining mixture.
- Serve warm.
Now, the annoncement! Maybe you already know about it already if you’ve seen my updated sidebar. I have recently opened a shop – Bijouxlovlie – on Etsy. I am featuring handmade cruelty-free jewellery and accessories. The idea of having this shop came from Boyfriendlovlie. I have been making my own jewellery and accessories for a while and he suggested that I put some online for people who might be interested in purchasing cruelty-free jewellery.
At the moment, I also have a section in the shop – ‘Gaia Collection‘ – where 30% of all sales are going to the TreeSisters Organisation to support their plan of reforesting parts of Asia and Africa.
I hope you will also support them by making a contribution and spreading the word.
If you want to follow my adventures in jewellery making and more, I have created another blog for this – Bijouxlovlie.
I am not abandoning this blog though! Veganlovlie will still be around featuring recipes and stuffs.
Here’s a glimpse of Bijouxlovlie on Etsy: